So would I, and not just because he has a great manner of speaking (and yeah, accent). But something tells me that he probably has a lot of wisdom to share along with all that knowledge.
Not only do we get more Patrick Wisdom (woot!) but pretty much every single question covered was one I would've asked. Much thanks for the video and please keep them coming!
Using Pyrex was a life saver for me, after lots of damaged bread tin due to high temp and dirty dishes. It's a great solution. I mix ingredients in the pyrex, then proofing, second proofing, baking in the same pyrex. I'm also storing bread in it. So, All mess is gone. Thanks for this great tip.
@@fhanum9716 no,but you should heat every glassworks carefully at the first time. Better but it in oven empty and heat to maximum temperature and cold to be sure there is no manufacturing defect. Search "sourdough masterclass" on TH-cam. His Pyrex bread tips are amazing.
Hi Melih, what size pyrex do you use? I am trying to buy one at the moment. The pyrex sizing is very confusing, from the litre capicity +litre capicity of the lid, to the dimensions themselves. Do you think the you have the same size dish that Patrick uses in his masterclass video? does it make nicely shaped loaves for you? if you could specify as much as possible it would be a great help to me. thanks
@@jamesmc81 Hi James, My Pyrex is 3 litres. The main pot capacity is 3 litres excluded the lid. I think it's the same size that Patrick uses on the video.
Why is this channel not over 2 M subscribers yet? I have been following for so long! I just made my first starter following this instructions and it worked perfect! Don’t stop posting videos please!!!
Just wonderful. Thank you Patrick. I really enjoy your videos and your competence not to mention your absolute CHARM. Please keep doing these at whatever pace makes you happy. They make me happy and inspire me to bake more ( and better). !!!
LOVE THIS MAN! his is always to the point and just has a great way about explaining things and you can just feel like a better baker by listening to him!
Patrick thank you a lot for sharing your expertise and sympathy with us. I'm from Brazil and I've learned a lot about the process of sourdough with you. The best.
All of you generous and clever youtubers have given me my own starter routine. I keep my starter in the fridge, the day I make bread I remove 2 tbsp stater and put in a jar then add flour and water, mix and leave to stand for about 3 hours. Its usually ready by then to make my dough. Mostly there is about 2 tbsp of starter left that goes back into my starter in the fridge for next time So far its working very well. Thanks for the tips and inspiration.
I literally looked these exact questions while watching the original video. Thank you for answering them for other folks who may have had the same ones! Also, this guy is so informative and helpful with his advice, which as a beginner has been awesome. I've learned so much from that one video. Amazing!
Love this guy! He's so down to earth and makes the process of baking bread soooooo much more approachable to the beginner bread baker. I, unfortunately, started with one of the most complex sourdough recipes from a bakery cookbook and was confused beyond belief. I came across his sourdough starter video and it was surprising how much simpler it was compared to directions, equipment, and terminology I found in the cookbook. Honestly, in retrospect, I should have known this since bread baking has been done without modern-day equipment since 8000 BC. This Q&A also greatly helped with understanding starter and levain, and super grateful to know you can also use pyrex along with my dutch oven. Thank YOU!!! More videos, please!
Patrick, thank you for inspiring me to bread baking! As I don't bake often the most convenient method to use starter that I've found is to store small amount of the rye starter in the fridge. The day before baking I mix equal amounts of any flour I need and water, add about tablespoon of the rye flour and leave it at the room temperature. After 12-16 hours I have fresh and active starter made from any flour I need for the dough.
Patrick, thank you so much for amazing recipes, tips, and help with sourdough bread! Mine turned out outstanding and I hooked a lot of my friends on it. Shared a ton of starter, even today. Can't wait to make more! Yum!
I'm pretty new to breadmaking and have obtained a number of books on the subject. This video and the very helpful Q&A video taught me more in a concise way than 5 hours of reading those books. This has really brought my level of confidence up! Cheers, Patrick!
fair play Patrick, you are a top guy. love your vids keep them coming. done your French sticks and sour dough and came out as expected perfect. a credit to you as you make it so simple with your detailed instructions but at the same time simple. Thanks mate look forward to the next batch
If Patrick Ryan could do a regular video/podcast series on bread, that would be great. He is really great at explaining bread in a simple way where I actually get what he's saying.
@ilovecookingireland -- Patrick Ryan, found your site today and so very happy I did. Very helpful information. I admit to feeling overwhelmed by watching way too many bread-making videos and reading multiple how-tos sites and books. I ended up feeling more confused and lost as to where to begin. Feeling like I bit off more than I could chew, that is, until I found you. Your relaxed approach is very needed for a beginner bread baker like me. The simple, clear and concise instructions are much appreciated. Normally, I wouldn't worry about failing at making bread, but right now, flour is very hard to come by and I don't want to waste it by making a failed loaf of bread. With your helpful instructions and tips, I'm ready to start.
Thanks for your inspiring videos. My husband now bakes delicious bread everyday, sometimes with the help of our daughters. A feast! Merci, Laurence from France
This was perfect Patrick, how funny not only did I get some questions answered.... I laughed my ass off too.... Wow. I hope your wife doesn't like bread, since I've been baking I gained 15 lbs. You are a wonderful baker and I've learned so much from you. I joined a bread class and have been enjoying way too much bread. I made my first sourdough recipe with my starter and haven't stopped eating that either. I can't wait to make my first loaf of rye when I get back in two days.Thanks again hope you see this, please don't stop doing this videos.....
Lovely well done. Beautiful bread gorgoues view of those hills in the background. Loved this information thank you. I bet you the bread tastes divine. God bless x
I took a local sourdough class a year ago, one hundred loaves later and Patrick Ryan has me adding seeds and using rye (my favorite flour). Thanks for ALL the excellent master classes
Thank you Patrick for another valuable video and a Happy New Year to you, your family and the crew at the Bakery. I recently had a lot of Sourdough Starter left over from a couple of experiments with a San Fransisco and a Hamburg and dehydrated both of them, cut them up in to squares and put them into bags. After about 3 months started equal amounts of the dried starter and away they went again so they are a resillient brew.
Hey Patrick, I love your style. A good friend of mine is Irish and the head brewer at The Summit Brewing Company in St. Paul Minnesota. So I had to watch your video. After a few failures and couple of successes, I've made 2 loaves with your help and they are great. Since I have a Dutch Oven, I used it to bake the bread. From other sources, I preheated the Dutch Oven in a 500 F (260 C) oven for 30 minutes, put the bread in on parchment paper and put the cover on for 20 minutes. Pull the cover, reduce the heat to 450 F (232 C) till browned. I like to poke with a thermometer to see if I am over 203 F ( 95 C) internal temp. Sour dough is the way to go with no yeast on the grocery shelves.
Thank you sooo much, we made our first starter and baked delicious bread, ciabatta, made savory pan cakes wit the discards and pizza. Next week we making sourdough pasta and banana bread. Love your videos
very helpful video. At the end you told us it's possible to do chocolate brownies with sourdough .Please give us the recipe.... as soon as possible. Thank you.
Thank you so much for your guidance! So happy for coming accross your videos! Clearly and generously sharing so much information. Love your energy, too! Have been looking for some alternative for yeast and discovered your sourdough bread recipe :) and it was a success at the first attempt! Tastes great! The process is like a little miracle, I didn't know it's so easy. Now, I love my "new pet" :)) and keep spreading the word. Thank you again and be well!
what my sister has been doing for years is to store the rye sour dough starter in the fridge and it last for half a year or more without any feeding. The trick is to dry out the starter. half fill a glass or container with rye flour, then add couple of spoons of starter and then again rye flour on top. couple of weeks later when you want to use it empty it all out into a bowl add about equal amounts of water and let it sit out on the counter over night - "lovely and bubbly" on the next morning! next day you can again put a couple of spoons into the fridge with flour and bake with the rest 😊 greetings from germany!
When is this guy gonna get his own HGTV Show? I've always considered myself to be a complete moron in the kitchen...yet following Patrick's exquisite teaching I've just pulled loaves 3 & 4 out of the oven and they're absolutely gorgeous. First two loaves were a couple weeks ago and were 100% all-purpose flour and were simply magnificent (brought them to a friend's house where we made sandwiches with one loaf and I gave the second loaf to his mother). This morning's batch was 1/3 buckwheat and 2/3 all-purpose flour - definitely more dense (doesn't seem like the buckwheat rises nearly as much as 100% all-purpose flour) but they still look magnificent (haven't cut them open yet though).
My boyfriend does the actual baking but I really enjoy Patricks way of explaining things. These were almost all questions I also had. We're considering a trip to Ireland just to get a taste of his baking 😍😍😍🔥🔥
Fantastic videos . So knowledgeable. Also You make it fun aswell 👍 only question that I wondered and u didn’t answer was - you say to gently cover the starter is this with kitchen roll or tea towel etc ? . And Is this correct until you store it in the fridge and then put a proper seal lid on ? Thanks again for the great videos by far the best & easiest ones to follow 😊
Just munchin´ a slice of bread Nr. 5 I recently baked, while I watch this. Well thank you I didn't know baking bread is a highly contagious disease! This was the second time I baked this week, and my fiancé and I now refuse to buy our bread from the store, because the self made is just so delicious :-D
I have been baking many years as a amateur baker but 1 to 3 loafs a week. Your answers were very good explanations. I have just started a small restaurant on a Island in the Bay of Panama. I am expecting to bake 10 loafs a day so having to learn all new procedures
I’m about learning to start baking and I love your baking style. The starter knowledge is helping me a lot. Thanks and i love your video. Regard from Vietnam
You know, I would kill for a 100% Whole Wheat Sourdough tutorial. Is it much different? If yes, how so? Etc. Anyway... awesome series. Literally my go-to videos for breadmaking.
Hi Ryan! Love your tips and recipes! Do you have an Irish soda bread video? This is on my bucket baking list to make and want to practice before st Patrick day
I am hooked two starters going one spelt one white, proving basket on the way off to buy pyrex. By the end of next week i will be elbow deep in starter a sticky flour, bets its not as easy as it all looks. Plus when he says “dat” im in heaven!
One of the most best chef of baking 👌💕💚I learn from him how to make sourdough stater and the technique of making the dough. My question is?. If the source dough stater the water is dark is it still useable?. What should I do with my that signed?. How to test my sourdough ?. Thank you chef.
Hi Patrick, great vid - followed it to the letter and my wife thinks Im a legend! Thanks heaps!! I would like to try sourdough dinner rolls baked in small (3”) terracotta flowerpots. Had success with ‘normal’ bread - just wondering how to adapt your shaping/getting into pot/slicing to this approach! Keep up the fantastic work!!
This video came out at a great time! Literally the day after I made my first go at sourdough. Didn't turn out well. I used whole wheat for the starter and as the only flour. Glad to see I didn't fuck up with that choice for starter. In used APS flour this time and based on what he said in the video, I watched just after kneading, I did the right thing. Fingers crossed this turns out well.
"Sadly yes"- must be directed at all the girls who would like to get their hands on this lovely man. He is just clearing the air. I'm too old for that, but I understand the sentiment. When he speaks it sounds like water skipping the stones in the creek. Not to mention his amazing blue eyes.Great guy and great baker. His wife is one lucky girl. Not to mention that he is the first Irish that I can fully understand! :)
Thank you very much for the great baking instructions and energetic engagement. I reviewed your FAQ to make sure it was not already covered. Want to confirm * At second proofing stage, if cold fermenting in the fridge, do you go straight from fridge into preheated oven? That is, refrigerator cold straight into oven? Or is there any resting time at room temperature after fridge before baking? * I'm using a cast iron Dutch oven. I preheated it for 40 minutes, then baked for your recommended 30 -35 minutes for your sourdough recipe with lid on the entire bake. Would you alter any technique here with a pre-heated cast iron acting as an "oven within an oven"? For example, do you see a need to remove the lid at some point like the technique you use with pyrex vessel? * Any magic to the "800 g" flour number for two loaves. Is that a baking standard for two loaves of sourdough? * A batard would seem to need less bake time than a boule. If you agree, how would you adjust your 30 -35 minute time for sourdough boule? * Is it important to let your loaves cool prior to cutting or can you just go for it? So hard to resist waiting. Thank you for being a great teacher and baker.
Hi Patrick! I have been following you on youtube I have made and tired your Recipes and they always came out perfect the way you explain the method is amazing 👍👍.Please Patrick can you guide me which oven will be best for Baking Breads Deck oven or Convection oven ,your guidance will be of great help to me. Thank you so much Patrick "You have influenced my life in such a positive way words cannot express my appreciation you are truly an inspiration".God Bless You!."Let us be grateful to people who make us Happy ,they are the charming gardeners who make our souls Blossom" You are one of them . Thank you so much ones again.Love you❤️ Regards Nandita Kapoor From -INDIA Delhi.
I've made your sourdough bread twice and I LOVE it!! The 2nd time I kept it in the fridge to prove for about 14 hours. But when I took it out it hadn't risen and then I left it out on the counter for about 2 hours and I got the desired result. How long should I have left it in the fridge to prove?
This man should do a podcast all about bread and life :) I'd totally listen.
Totally agree! I can watch and listen to him for hours :)
Paul Amsden yes!
@@lindaday8850 Likewise. He's absolutely brilliant. And sadly.. he's married.. :D
I couldn't miss that... :D
Agree his videos are class
So would I, and not just because he has a great manner of speaking (and yeah, accent). But something tells me that he probably has a lot of wisdom to share along with all that knowledge.
I love Patrick Ryan! Because of these videos and how amazing his bread knowledge is I bought his book. Please keep uploading more of him!!
Not only do we get more Patrick Wisdom (woot!) but pretty much every single question covered was one I would've asked. Much thanks for the video and please keep them coming!
Your personality is just so lively, it makes these videos all that more enjoyable.
Using Pyrex was a life saver for me, after lots of damaged bread tin due to high temp and dirty dishes. It's a great solution.
I mix ingredients in the pyrex, then proofing, second proofing, baking in the same pyrex. I'm also storing bread in it. So, All mess is gone.
Thanks for this great tip.
Melih Karakelle Great idea also storing it in there! So it can keep it’s moisture without the need to wrap it in plastic instead. 👍👍
have you had any problem with exploding pyrex? also what do you do to prevent the bread from sticking to the pyrex?
@@fhanum9716 no,but you should heat every glassworks carefully at the first time. Better but it in oven empty and heat to maximum temperature and cold to be sure there is no manufacturing defect.
Search "sourdough masterclass" on TH-cam. His Pyrex bread tips are amazing.
Hi Melih, what size pyrex do you use? I am trying to buy one at the moment. The pyrex sizing is very confusing, from the litre capicity +litre capicity of the lid, to the dimensions themselves. Do you think the you have the same size dish that Patrick uses in his masterclass video? does it make nicely shaped loaves for you? if you could specify as much as possible it would be a great help to me. thanks
@@jamesmc81 Hi James,
My Pyrex is 3 litres. The main pot capacity is 3 litres excluded the lid. I think it's the same size that Patrick uses on the video.
Why is this channel not over 2 M subscribers yet? I have been following for so long! I just made my first starter following this instructions and it worked perfect!
Don’t stop posting videos please!!!
Is there something where we can watch more of Patrick Ryan cause I love the way he explains baking
Yessss! This man helped me make my starter, Frederick. He's alive and well and produces fine bread, baguettes and pizza dough.
Just wonderful. Thank you Patrick. I really enjoy your videos and your competence not to mention your absolute CHARM. Please keep doing these at whatever pace makes you happy. They make me happy and inspire me to bake more ( and better). !!!
LOVE THIS MAN! his is always to the point and just has a great way about explaining things and you can just feel like a better baker by listening to him!
I love your accent, I feel in I’m Ireland when I listen to your voice. I really like you baking style. Cheers buddy keep making great bread
I'd listen to him read the phone book and love every minute.
Love this guy, so clear and straight to the point, samples/demonstrations -very bright. Following.
Patrick thank you a lot for sharing your expertise and sympathy with us. I'm from Brazil and I've learned a lot about the process of sourdough with you. The best.
What an awesome character. Full of knowledge that he is willing to share. Pleasure to listen and watch you Patrick.
All of you generous and clever youtubers have given me my own starter routine. I keep my starter in the fridge, the day I make bread I remove 2 tbsp stater and put in a jar then add flour and water, mix and leave to stand for about 3 hours. Its usually ready by then to make my dough. Mostly there is about 2 tbsp of starter left that goes back into my starter in the fridge for next time So far its working very well.
Thanks for the tips and inspiration.
I literally looked these exact questions while watching the original video. Thank you for answering them for other folks who may have had the same ones! Also, this guy is so informative and helpful with his advice, which as a beginner has been awesome. I've learned so much from that one video. Amazing!
My sourdough bread would be a hit or miss until I tried your recipes. Not once have they failed me! Love your informative videos! Thanks a mil!
Love this guy! He's so down to earth and makes the process of baking bread soooooo much more approachable to the beginner bread baker. I, unfortunately, started with one of the most complex sourdough recipes from a bakery cookbook and was confused beyond belief. I came across his sourdough starter video and it was surprising how much simpler it was compared to directions, equipment, and terminology I found in the cookbook. Honestly, in retrospect, I should have known this since bread baking has been done without modern-day equipment since 8000 BC. This Q&A also greatly helped with understanding starter and levain, and super grateful to know you can also use pyrex along with my dutch oven. Thank YOU!!! More videos, please!
Patrick, thank you for inspiring me to bread baking!
As I don't bake often the most convenient method to use starter that I've found is to store small amount of the rye starter in the fridge. The day before baking I mix equal amounts of any flour I need and water, add about tablespoon of the rye flour and leave it at the room temperature. After 12-16 hours I have fresh and active starter made from any flour I need for the dough.
You are enchantingly Honest and delightfully knowledgeable!
Patrick, thank you so much for amazing recipes, tips, and help with sourdough bread! Mine turned out outstanding and I hooked a lot of my friends on it. Shared a ton of starter, even today. Can't wait to make more! Yum!
I'm pretty new to breadmaking and have obtained a number of books on the subject. This video and the very helpful Q&A video taught me more in a concise way than 5 hours of reading those books. This has really brought my level of confidence up! Cheers, Patrick!
fair play Patrick, you are a top guy. love your vids keep them coming. done your French sticks and sour dough and came out as expected perfect. a credit to you as you make it so simple with your detailed instructions but at the same time simple. Thanks mate look forward to the next batch
If Patrick Ryan could do a regular video/podcast series on bread, that would be great. He is really great at explaining bread in a simple way where I actually get what he's saying.
Fantastic..Clarity & Brevity..My favourite Twins ! Cheers Patrick Ryan !
@ilovecookingireland -- Patrick Ryan, found your site today and so very happy I did. Very helpful information. I admit to feeling overwhelmed by watching way too many bread-making videos and reading multiple how-tos sites and books. I ended up feeling more confused and lost as to where to begin. Feeling like I bit off more than I could chew, that is, until I found you. Your relaxed approach is very needed for a beginner bread baker like me. The simple, clear and concise instructions are much appreciated. Normally, I wouldn't worry about failing at making bread, but right now, flour is very hard to come by and I don't want to waste it by making a failed loaf of bread. With your helpful instructions and tips, I'm ready to start.
I love the way you explain everything... & your passion...hi from Perth🇦🇺
Keep up the great work guys! Bread making is so magical and there's plenty to learn.
Thank you Patrick for all the information Greetings from Austria👍👍👍
Thanks for your inspiring videos. My husband now bakes delicious bread everyday, sometimes with the help of our daughters. A feast! Merci, Laurence from France
Thx Patrick. I enjoy watching every video of yours. Plz upload more
This was perfect Patrick, how funny not only did I get some questions answered.... I laughed my ass off too.... Wow. I hope your wife doesn't like bread, since I've been baking I gained 15 lbs. You are a wonderful baker and I've learned so much from you. I joined a bread class and have been enjoying way too much bread. I made my first sourdough recipe with my starter and haven't stopped eating that either. I can't wait to make my first loaf of rye when I get back in two days.Thanks again hope you see this, please don't stop doing this videos.....
Lovely well done. Beautiful bread gorgoues view of those hills in the background. Loved this information thank you. I bet you the bread tastes divine. God bless x
I took a local sourdough class a year ago, one hundred loaves later and Patrick Ryan has me adding seeds and using rye (my favorite flour). Thanks for ALL the excellent master classes
Trying my second bake today. Fingers crossed. I could listen to you talk all day...love the accent !!
Another excellent, useful video. Patrick is the best!
Patrick needs his own show! Love him even all the way across the pond in the US.
This is one of the most informative and easy to understand videos on the basic baking questions I've seen
Thank you Patrick for another valuable video and a Happy New Year to you, your family and the crew at the Bakery. I recently had a lot of Sourdough Starter left over from a couple of experiments with a San Fransisco and a Hamburg and dehydrated both of them, cut them up in to squares and put them into bags. After about 3 months started equal amounts of the dried starter and away they went again so they are a resillient brew.
Because of your Videos, i've done a great step to a great hobby baker. Thank you and greetings from germany
I love Patrick! He's helming the newly christened ship of my love for bread!
Hey Patrick, I love your style. A good friend of mine is Irish and the head brewer at The Summit Brewing Company in St. Paul Minnesota. So I had to watch your video. After a few failures and couple of successes, I've made 2 loaves with your help and they are great. Since I have a Dutch Oven, I used it to bake the bread. From other sources, I preheated the Dutch Oven in a 500 F (260 C) oven for 30 minutes, put the bread in on parchment paper and put the cover on for 20 minutes. Pull the cover, reduce the heat to 450 F (232 C) till browned. I like to poke with a thermometer to see if I am over 203 F ( 95 C) internal temp. Sour dough is the way to go with no yeast on the grocery shelves.
Thank you for this video. I use Lodge's Combo cast iron set to bake my loaves. It produces a great crust.
Thank you sooo much, we made our first starter and baked delicious bread, ciabatta, made savory pan cakes wit the discards and pizza. Next week we making sourdough pasta and banana bread. Love your videos
very helpful video. At the end you told us it's possible to do chocolate brownies with sourdough .Please give us the recipe.... as soon as possible. Thank you.
So helpful - more bread videos with Patrick please!!!!
You are amazing the way you explain everything in a easy way! Thank you so much dear I appreciate it ❤️
Finally finally i was able to make my own sourdough bread following your tips, thank you soo much for your videos!!!
Hands down, I love your style!
4 people currently have a lot of hate in their life! I’m not one of those, I could listen to Patrick talking about bread all day long!
i LOVE LOVE this series, more videos!!!!
Thank you so much for your guidance! So happy for coming accross your videos! Clearly and generously sharing so much information. Love your energy, too!
Have been looking for some alternative for yeast and discovered your sourdough bread recipe :) and it was a success at the first attempt! Tastes great! The process is like a little miracle, I didn't know it's so easy.
Now, I love my "new pet" :)) and keep spreading the word.
Thank you again and be well!
what my sister has been doing for years is to store the rye sour dough starter in the fridge and it last for half a year or more without any feeding. The trick is to dry out the starter. half fill a glass or container with rye flour, then add couple of spoons of starter and then again rye flour on top. couple of weeks later when you want to use it empty it all out into a bowl add about equal amounts of water and let it sit out on the counter over night - "lovely and bubbly" on the next morning! next day you can again put a couple of spoons into the fridge with flour and bake with the rest 😊 greetings from germany!
When is this guy gonna get his own HGTV Show? I've always considered myself to be a complete moron in the kitchen...yet following Patrick's exquisite teaching I've just pulled loaves 3 & 4 out of the oven and they're absolutely gorgeous.
First two loaves were a couple weeks ago and were 100% all-purpose flour and were simply magnificent (brought them to a friend's house where we made sandwiches with one loaf and I gave the second loaf to his mother). This morning's batch was 1/3 buckwheat and 2/3 all-purpose flour - definitely more dense (doesn't seem like the buckwheat rises nearly as much as 100% all-purpose flour) but they still look magnificent (haven't cut them open yet though).
Perfect explanation, great lesson. Perfect proffessor!
Love vids with Patrick in. Thought this "people with a lot of hate in their lives" was hilarious
My boyfriend does the actual baking but I really enjoy Patricks way of explaining things. These were almost all questions I also had. We're considering a trip to Ireland just to get a taste of his baking 😍😍😍🔥🔥
You could also sign up for one of his baking classes!
@@BlogWhatTheFruitcake absoluty! My bf would love that so much!
Fantastic videos . So knowledgeable. Also You make it fun aswell 👍 only question that I wondered and u didn’t answer was - you say to gently cover the starter is this with kitchen roll or tea towel etc ? . And Is this correct until you store it in the fridge and then put a proper seal lid on ? Thanks again for the great videos by far the best & easiest ones to follow 😊
Patrick Ryan is quickly becoming my most watched TH-cam "star". :)
Just subscribed because of him! He is an amazing baking chef teacher!
I left my starter unfed in the refrigerator for 2 months because I was away on an extended vacation. After 2 re-feeds it was good to go.
Just munchin´ a slice of bread Nr. 5 I recently baked, while I watch this. Well thank you I didn't know baking bread is a highly contagious disease! This was the second time I baked this week, and my fiancé and I now refuse to buy our bread from the store, because the self made is just so delicious :-D
I'm from south (west) Germany (Baden Württemberg) and we've got the best baking tradition in the World.
I have been baking many years as a amateur baker but 1 to 3 loafs a week. Your answers were very good explanations. I have just started a small restaurant on a Island in the Bay of Panama. I am expecting to bake 10 loafs a day so having to learn all new procedures
I’m about learning to start baking and I love your baking style. The starter knowledge is helping me a lot. Thanks and i love your video. Regard from Vietnam
You know, I would kill for a 100% Whole Wheat Sourdough tutorial. Is it much different? If yes, how so? Etc. Anyway... awesome series. Literally my go-to videos for breadmaking.
Patrick, you have a beautiful smile. Good job. Thanks for sharing with us. I think the Strong Flour is called 1050 here in Germany
Partick, Thank you for your lovely personality and knowledge share! Best bread I made was the one I made after watching your video :)
Thanks for your sharing. You are so inspiring.
Very informative and easy to understand. Funny guy.
Your great man. Would like more videos and recipes please ☺️
I wish I had seen this right when I started baking! Super informative! Thank you ❤️
Woow, it's all explained completely.. Thank you for sharing
Great explanations thank you from Gabrielle in Australia 🇦🇺
Hi Ryan! Love your tips and recipes! Do you have an Irish soda bread video? This is on my bucket baking list to make and want to practice before st Patrick day
Excited to get started making breads at home. Thanks for making easy-to-follow videos. Off to the market tomorrow for some yeast!
you don't use yeast
I absolutely love your videos. Thank you. I made my first sourdough loaf and I must say, it is so good. Yum. 😃
I am hooked two starters going one spelt one white, proving basket on the way off to buy pyrex. By the end of next week i will be elbow deep in starter a sticky flour, bets its not as easy as it all looks. Plus when he says “dat” im in heaven!
What a guy, really like this guy.
One of the most best chef of baking 👌💕💚I learn from him how to make sourdough stater and the technique of making the dough. My question is?. If the source dough stater the water is dark is it still useable?. What should I do with my that signed?. How to test my sourdough ?. Thank you chef.
Awesome information I have learned so much. Thank you
Absolutely great advice love making my sourdough along side the tutorial xx😊
He's a cutie pie 🙂
Love love love Patrick Ryan
Excelent tips that help me a lot, Patrick when are you going to release a video explaining how to do your famous buttermilk batch?
That would be amazing!
That last and final question just gave me tbe biggest heartbreak of my life!! 🙈🙈🙈🙈✌✌
I cook my loaves in pre-heated stoneware Dutch ovens. They turn out Amazing
Hi Patrick, great vid - followed it to the letter and my wife thinks Im
a legend! Thanks heaps!!
I would like to try sourdough dinner rolls baked in small (3”) terracotta flowerpots. Had success with ‘normal’ bread - just wondering how to adapt your shaping/getting into pot/slicing to this approach!
Keep up the fantastic work!!
Great video. Many of those were the exact questions I had (about breadmaking.) Cheers.
This video came out at a great time! Literally the day after I made my first go at sourdough. Didn't turn out well. I used whole wheat for the starter and as the only flour. Glad to see I didn't fuck up with that choice for starter. In used APS flour this time and based on what he said in the video, I watched just after kneading, I did the right thing. Fingers crossed this turns out well.
"Sadly yes"- must be directed at all the girls who would like to get their hands on this lovely man. He is just clearing the air. I'm too old for that, but I understand the sentiment. When he speaks it sounds like water skipping the stones in the creek. Not to mention his amazing blue eyes.Great guy and great baker. His wife is one lucky girl. Not to mention that he is the first Irish that I can fully understand! :)
You are the best honestly
Thank you very much for the great baking instructions and energetic engagement.
I reviewed your FAQ to make sure it was not already covered. Want to confirm
* At second proofing stage, if cold fermenting in the fridge, do you go straight from fridge into preheated oven? That is, refrigerator cold straight into oven? Or is there any resting time at room temperature after fridge before baking?
* I'm using a cast iron Dutch oven. I preheated it for 40 minutes, then baked for your recommended 30 -35 minutes for your sourdough recipe with lid on the entire bake. Would you alter any technique here with a pre-heated cast iron acting as an "oven within an oven"? For example, do you see a need to remove the lid at some point like the technique you use with pyrex vessel?
* Any magic to the "800 g" flour number for two loaves. Is that a baking standard for two loaves of sourdough?
* A batard would seem to need less bake time than a boule. If you agree, how would you adjust your 30 -35 minute time for sourdough boule?
* Is it important to let your loaves cool prior to cutting or can you just go for it? So hard to resist waiting.
Thank you for being a great teacher and baker.
Hi Patrick! I have been following you on youtube I have made and tired your Recipes and they always came out perfect the way you explain the method is amazing 👍👍.Please Patrick can you guide me which oven will be best for Baking Breads Deck oven or Convection oven ,your guidance will be of great help to me. Thank you so much Patrick "You have influenced my life in such a positive way words cannot express my appreciation you are truly an inspiration".God Bless You!."Let us be grateful to people who make us Happy ,they are the charming gardeners who make our souls Blossom"
You are one of them . Thank you so much ones again.Love you❤️
Regards
Nandita Kapoor
From -INDIA
Delhi.
The reason I love making breads at home. I wish I could work under him it would be an honour. Can I??? Keep making more videos.
delightful and informative .
Great vid! The last three questions, lol!
Any tips for cooking sourdough in a cast-iron dutch oven? How long to preheat the cast iron? Does it change the cooking time?
I've made your sourdough bread twice and I LOVE it!! The 2nd time I kept it in the fridge to prove for about 14 hours. But when I took it out it hadn't risen and then I left it out on the counter for about 2 hours and I got the desired result. How long should I have left it in the fridge to prove?